This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.
This Award-Winning Chili Con Carne recipe is filled with beef, sausage, bacon, peppers, and plenty of spices! You won’t believe the flavor, and how filling and satisfying this chili recipe is!
I have participated in chili cook-off contests at work for the past two years. Although I am very modest and hard on myself when it comes to cooking for people, I am even worse when competition is involved. Especially when it’s a dish I know I can cook well. Before participating in this content, I wouldn’t say that chili was one of my specialties. But your head may swell a bit when you’re a runner-up one year and the declared winner the next year based on a blind vote.
I don’t come from a family of great chili makers or even notorious chili eaters. Growing up, we hated my mother’s chili. Simply put, it just wasn’t good. My mother’s chili was just a pot of beans and ground beef: no onions, peppers, garlic, or other meat. Now, my family loves my Award-Winning Chili recipe, and I will share with you what makes it so special.
How do you make Easy Chili Con Carne?
Like most chili recipes, I have chopped onions, bell and jalapeno peppers, and garlic in my recipe. However, I start by cooking some bacon and use that rendered bacon fat for cooking my vegetables. Also, the hickory-smoked flavor from the bacon adds more depth of flavor.
Next, I add the veggies I mentioned above (onions, bell and jalapeno peppers, and garlic), and once that has softened, I then cook a pound of ground beef and sausage in the same pot. Here is the key, DON’T DRAIN THE FAT. I know, that just sounds good and bad. All of that fat adds more flavor. But feel free to drain the excess fat if you prefer.
Lastly, you add your tomato sauce, diced tomatoes, chili flavoring, and the best part, BUSH’S® Chili Beans to bring everything full circle! Once the magic has been created, top off your chili with one or a few of these favorable toppings:
- Sour Cream
- Cheddar Cheese
- Green Onions
- Tortilla Strips
- Jalapeno Slices
- Diced Onion
Or make some of my Buttery Skillet Cornbread. That’s how we mid-westerners like our chili.
BUSH’S® Beans has been a household name for years. This brand has been my go-to bean brand for as long as I can remember. Growing up, I only saw my family buy BUSH’S® Beans for our bean needs throughout the year. From my Aunt Valerie’s Baked Beans recipe in the spring and summer my Award-Winning Chili Con Carne recipe to keep your bellies full during the cold months in the Fall and Winter.
Whether you’re participating in a chili contest or want to make a pot of chili to combat the cold weather, use BUSH’S® Chili Beans for the best flavor possible!
Commonly Asked Questions
To make chili seasoning spice, combine ground cumin, smoked paprika, chili powder, and cayenne pepper. I start with about one teaspoon of each seasoning except the cayenne pepper. Add a little until you get to the heat level you want.
For my recipe, I add beer. Beer gives the chili this hearty chili-loving flavor that I love. I also add more than just ground beef. But I also add ground pork and some jalapeno peppers for heat. I also add a little bit of brown sugar too.
I put brown sugar in my chili to give a little balance to all of the flavors I have going on in the chili. There is some spice, the beer, and all the other incredible goodness going on. Add sugar is the ingredient that harmonizes everything and gives a nice balance to everything.
No. You can use whatever beans you want. I have used black beans, pinto beans, and white chili beans on separate occasions, and the chili always came out delicious.
Chili Recipes you’ll love
If you like this recipe, then you’ll love the recipes listed below:Print